Go Back
Print

Healthy Blueberry Muffins

These blueberry muffins are crispy golden on top and fluffy on the inside. Bursting with flavour, perfect for a lunchbox treat. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.
Nutritional Information
Slimming World Syns: 8.5 Per Muffin*
Weight Watchers Points: Coming Soon
Calories: 204 Per Muffin
Course Dessert, Snack
Total Time 30 minutes
Servings 12

Equipment

  • Non Stick 12 Hole Muffin Tray

Ingredients

  • 250g Wholemeal Flour
  • 1 tsp Baking Powder
  • 1 tsp Granulated Sweetener
  • ½ tsp Salt
  • ¼ tsp Ground Cinnamon
  • 100ml Extra Virgin Olive Oil
  • 10 Level tbsp Honey
  • 2 Eggs
  • 150g Fat Free Greek Style Yoghurt
  • 1 tsp Vanilla Extract
  • 100g Fresh or Frozen Blueberries

Instructions

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • If you do not have a non stick muffin tin please use low calorie cooking spray to grease the tin or prepare muffin cases.
  • In a large mixing bowl, mix together the wholemeal flour, baking powder, sweetener, salt and cinnamon. Put to one side.
  • In a another smaller bowl, whisk together the oil and honey.
  • Add the eggs and beat well.
  • Add the yoghurt and vanilla extract and mix well.
  • Now pour the wet ingredients into the bowl of dry ingredients and mix well using a wooden spoon.
  • Gently fold the blueberries into the mixture. No need to defrost if you are using frozen.
  • Divide the mixture between the 12 muffin holes.
  • Bake for 15–20 minutes, until the muffins are golden on top. Cool on a wire rack before serving.